Roasted garlic and white bean soup

The roasted garlic gives this hearty soup a warm and delicious flavour without the strong pungent flavours associated with this root vegetable.

Ingredients:
2 cans white beans, rinsed and drained
2 potatoes cut in large pieces
2 sprigs rosemary removed from stalk and finely chopped
1 onion
1 bulb garlic
1 1/2 tablespoon olive oil
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 litre stock
Salt and pepper to taste

Method:

1. Slice off the top of bulb of garlic to reveal most of garlic cloves without peel.
2. Drizzle olive oil on garlic and cook in 150C oven for about 20-30 minutes or when garlic browns.
3. Sautee onion with 2 tablespoons of stock until softened.
4. Add all ingredients except for salt and pepper and bring to boil then simmer for 30 minutes or longer.
5. Season the soup.
6. If you like a slightly chunky soup, remove several ladles of beans and give it a quick mash.
7. Process soup until it is smooth and creamy.
8. For chunky soup option, return the mashed beans into the rest of the soup.